• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.696-702
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• 2018

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1146-1151
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• 1998

To prevent deterioration of the jujube wine quality by using heat sterilization while commercial production, ultrafiltration and microfiltration were applied. The permeate flux and physicochemical properties of jujube wine determined by MF and UF membrane ($0.2\;{\mu}m$ pore size and 50 K dalton cut off) were investigated. The permeate flux increasing caused the increased operating pressure. The Hunter L value of jujube wine treated MF and UF was increased and that of b value was decreased. The turbidity of jujube wine treated MF and UF was largely decreased. And the values of pH, ethanol, total acid and soluble solid were decreased or were at the same level comparing with untreated jujube wine. Retention percentage of sugar and organic acid was more than 80% and was not influenced by operating pressure. Results of sensory evaluation indicated that the color of UF was superior to un-treatment and commercial ones. And the flavor and taste were not significantly different with untreated jujube wine. The quality deterioration of commercial jujube wine could be improved by MF and UF. According to the sensory evaluation, there was also not difference between MF and UF for preference test. Therefore, the quality of jujube wine could be improved by MF having better separation yield efficiency than UF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1444-1450
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• 2007

To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 MPa, 5 min) or freezing (frozen at $-20^{\circ}C$ for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine ($63^{\circ}C$, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to <10 CFU/mL while freezing-treated jujube wine was partially sterilized $(30{\sim}60%)$. Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing-treated jujube wine was maintained fresh without decrease in sour and burning taste.

• Journal of Life Science
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• v.26 no.11
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• pp.1298-1307
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• 2016

In the study, we investigated the optimum fermentation conditions as well as changes of physicochemical and antioxidant characteristics during the fermentation of jujube wine. The physicochemical characteristics of the jujube hot water extracts used in this study were a pH of 5.05, 0.01% acidity, and $6.5^{\circ}Brix$ concentration. For jujube wine fermentation, the optimal fermentation strain was selected among the isolated strains and the final chosen strain was identified as Saccharomyces cerevisiae, based on the 26S rRNA gene sequencing and similarity searching in GenBank DB. The jujube wine fermented with an initial $15^{\circ}Brix$ concentration of jujube extracts showed a maximum alcohol content of 13% and lower residual sugar concentration. Alcohol content during the jujube wine fermentation was increased after 3 days of fermentation, and no significantly difference after 6 days was found. The residual sugar concentration during the fermentation periods was significantly decreased with increasing alcohol content. The jujube wine properties at 12 days of fermentation were as follows: a pH of 4.34, acidity of 0.29%, alcohol content of 12.8%, and a residual sugar concentration of $8.70^{\circ}Brix$. The malic acid content in the organic acid of fermented jujube wine was significantly decreased during the fermentation proceeding, whereas the succinic acid and lactic acid contents were significantly increased. Antioxidant characteristics of the fermented jujube wine were appeared ABTS radical scavenging activity 45.80%, DPPH radical scavenging activity 61.89%, nitrite scavenging activity 91.95% and total polyphenol compound 3.69 mg/ml. In terms of consumer liking of the jujube wine by sensory evaluation, the color and overall acceptability of jujube wine were evaluated as more than average.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.89-97
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• 2009

Jujube wine was treated with hydrostatic pressure (500 MPa, 5 min) or freezing ($-20^{\circ}C$, 3 days and thawed $20^{\circ}C$, 4 hr) and their microbial counts, physicochemical properties, and sensory characteristics were investigated during storage at $35^{\circ}C$ for 60 days. Microorganisms in pressure-treated jujube wine were not detected during the whole period and chemical compositions as well as color were slightly changed. Sensory quality was significantly preserved until 20 days without increasing sweet aroma and taste. In freezing-treated wine, bacterial counts were decreased after 10 days and remained below 10 CFU/mL while lactic acid bacteria and yeast were not detected. Changes of chemical composition were smaller than those of the untreated wine but bigger than those of the pressure-treated or heat-treated wine. Instrumental color was changed after $10{\sim}20$ days resulting from the increase of L value and the reduction of a value. Sensory quality was significantly similar with the fresh wine for 10 days, suggesting that pressure treatment would be the most effective sterilization method to improve the shelf life of jujube wine whereas freezing treatment would be insufficient.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.779-784
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• 2012

Characteristic chemical compositions of jujube wine using different preparation methods including fermentation were investigated. Fermentation for jujube wine started using whole fruit (JW1), seed-removed fruit (JW2) and whole fruit heated at $100^{\circ}C$ for 2 h and then extracted (JW3). The free amino acids and flavors were analyzed quantitatively by HPLC and GC-MS. A total of 18 amino acids were identified in all samples. The amount of total free amino acids was detected from 141-210 ppm (JW1), 147-342 ppm (JW2), and 336-362 ppm (JW3). Large amounts of proline, aspartate, glutamate, arginine and alanine were detected in jujube wine. Thirteen kinds of volatile compounds including six alcoholic compounds (ethyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, n-amyl alcohol, and phenethyl alcohol), four ester (ethyl acetate, hexyl acetate, ethyl caprylate, and phenethyl acetate) and three aldehydes (diethylacetal, furfural, and benzaldehyde) were detected. Ethyl alcohol (30.50-33.95% peak area), benzaldehyde (2.55-15.97% ratio), furfural (0.07-15.28% ratio), iso-amyl alcohol (1.04-14.73% ratio), and phenethyl acetal (0.78-9.28% ratio) were abundant in jujube wine.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.433-437
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• 1997

The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was anaylzed by physical, chemical and sensory evaluation. Fermentation temperature of wines Increased to the highest value of $24{\sim}26^{\circ}C$ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of $13{\sim}53%$ and $43{\sim}51%$ after the 2nd brewing stage$(1{\sim}1.5day) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased In $1{\sim}3days$ of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in $2{\sim}2.5{\;}days$ and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.329-338
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• 2008

This study investigates the effects of cooking utensils and jujube(Zizyphus jujuba Mill. cv. Dongzao) paste on the quality characteristics of yakbab. Yakbab samples prepared with jujube paste were divided into a control(yakbab with 0% of jujube paste) and the groups with jujube paste added. The samples prepared with jujube paste were divided into JY1(yakbab with 2.60% of jujube paste), JY2(yakbab with 4.27% of jujube paste), JY3(yakbab with 5.88% of jujube paste), JY4(yakbab with 7.43% of jujube paste) and JY5(yakbab with 8.94% of jujube paste). The moisture content and the color score of pressure cooker treatment have higher than those of the pot. The moisture contents of JY2 and JY5 samples increased as compared to the other samples. The L(lightness) value scores of all samples with jujube paste added were higher than those of the others. Hardness, springiness and cohesiveness of JY4 sample showed higher than those of the control. Higher scores for color, moistness, mouth feel, sweet taste and overall taste were found in JY4 products as compared to the other samples.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.332-341
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• 2010

The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. Glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.